Anuj Verma, Regional Sales Manager at RATIONAL, is all too familiar with the moment when a new cooking system is installed in the kitchen and the team gathers around it, feeling both curious and sceptical. "Some chefs ask themselves at first whether this will really make their job easier, or if they will end up losing control,“ says Anuj Verma. "After all, a professional kitchen is all about responsibility: for quality, timing, and safety. Technology must work reliably from day one; otherwise, trust won’t be built.“ About the moment when scepticism turns to confidence, and when modern cooking systems are revealed to be more than just ‘new appliances’
News – 2026-03-25
Question: Mr Verma, what is the attitude of kitchen professionals towards new, modern technology?
Most people quickly recognise the potential of modern, networked cooking systems in terms of reducing workload, standardising processes and improving documentation. At the same time, some people ask themselves whether they can really rely on it. It is perfectly understandable to feel uncertain at first, especially when you first encounter automatic, predefined cooking processes or intelligent assistance functions.
Question: You mentioned ‘intelligent‘ cooking systems. What exactly does that mean?
Above all, by 'intelligent', we mean that the iCombi Pro combi oven and the iVario Pro multifunctional cooking system actively assist and independently control the cooking process. Sensors continuously detect how much food is in the appliance, its size and temperature. Based on this information, the system automatically adjusts the time, temperature, steam or heat, and even reacts when the door or lid is opened and closed again. In short, the user simply selects the desired cooking process, after which the cooking system notifies them as soon as the result is achieved. And most importantly: you can, of course, intervene at any time and adjust parameters. Cooking with cooking intelligence is comparable to driving a car with a navigation system. If something unexpected happens on the road, the system reacts immediately and still reliably guides you to your destination via the fastest route.
Question: What is the most common reason for scepticism?
It is rarely just about 'fearing' the technology. It's more a concern about relinquishing control. Chefs have their own style, routines and quality standards. They are responsible when the food doesn't taste good. A system that regulates humidity and heat independently must first prove that it reliably delivers the desired results. From my experience, I can say that many who were initially sceptical become excited later on, and the results often exceed their expectations.
Question: Based on your experience, at what point does initial scepticism turn into trust?
When two things come together. Firstly, when the chef understands what the appliance does — and, above all, why. Secondly, the result is impressive. A good example of this is baking delicate products such as croissants. The iCombi Pro automatically controls the cooking cabinet climate in several steps. First, 100% steam ensures optimal rising; then, heat is added; and finally, the system dehumidifies to ensure even browning and crispiness. Croissants baked in this way are often one third larger and have a completely different texture to those baked manually. For many, the combination of understanding and visible success is a key moment.
Question: Which benefits do customers most frequently mention after working with modern cooking systems for a while?
The top priority is usually processing reliability, meaning consistently good results, less reliance on individual staff members, and more stable workflows, even when staff are changed or newly trained. Time savings are also a key factor: as the appliance independently controls the cooking process, more time is available for other tasks, from mise en place and plating up to developing new recipes. In many businesses, documentation also plays a significant role, such as recording cooking processes, appliance statuses, and HACCP data. With the ConnectedCooking app, this can be done entirely digitally. This ensures transparency and makes it easier to maintain consistent standards across all shifts.
Question: What role do training sessions play?
A very significant one. As soon as someone tries intelligent cooking for themselves or sees the iVario Pro automatically lift the pasta out of the water once the cooking time is up, theory becomes practice. Of course, we continue to support customers after purchase, for example with individual application training or operational support. This eases the pressure during the first few weeks and ensures that the technology is not perceived as an additional task but rather integrates seamlessly into existing workflows.
Question: What do chefs say after using new equipment for a few weeks or months?
That the team works in a more relaxed manner. They will also say that the quality of the food remains consistent, regardless of who is in the kitchen on any given day. They also say that service runs more smoothly because there are fewer bottlenecks at critical points. Teams also often report that new staff members gain confidence more quickly because procedures are clearly defined and results are reproducible. Also, when less time is spent on routine tasks such as checking, there is more time for what motivates chefs: quality, craftsmanship and creativity.
Question: Your conclusion?
Trust in new technology is built step by step, particularly in real-life situations. When a system operates transparently, delivers reliably and allows for user intervention, it evolves from a 'new appliance' into an integral part of kitchen processes. This is precisely when the effect that many businesses are looking for emerges: less pressure, more consistent results, and greater reliability in day-to-day operations.